Onwuka, G. I.

Nutritional Evaluation of Instant Noodles from Wheat, Local Rice, and Water Yam Composite Flours

Ogbonnaya, M. & Onwuka, G. I. · Asian Journal of Food Research and Nutrition · 2025

Aims: This study was carried out to investigate the influence of incorporating local rice (Oryza sativa L.) flour and water yam (Dioscorea alata) flour on wheat (Triticum aestivum) flour at different concentrations on the proximate composition, mineral, and water soluble vitamin...

Open access Research Article 10.9734/ajfrn/2025/v4i1227

Quality Evaluation of Instant Noodles Prepared from Blends of Wheat, Local Rice, and Water Yam Composite Flours

Ogbonnaya, M., Onwuka, G. I. & Ezeama, C. F. · Asian Food Science Journal · 2025

The study was done to evaluate the cooking and sensory quality of instant noodles produced from blends of local rice, water yam, and wheat composite flours. Mixture D-Optimal Design for three variables was used. The study took place at the Department of Food Technology, Abia Stat...

Open access Research Article 10.9734/afsj/2025/v24i1764